This 30-minute pasta with a spicy tomato-based sauce is assertively flavored with garlic and red pepper flakes. It's so simple to pull together for a hearty weeknight dinner.
Grated Pecorino Romano or Parmesan cheese(optional)
Instructions
In a large deep skillet, combine the oil, garlic, red pepper flakes, and salt and pepper. Heat over medium-low heat, stirring occasionally, until the garlic is light golden (don’t let it get actually browned). Add the tomatoes and stir to combine. Bring to a simmer and stir occasionally for 15 minutes until the sauce begins to thicken.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain the pasta and add it to the pan with the sauce. Toss to combine and cook for another 2 minutes so that the sauce gets absorbed by the pasta as it finishes cooking. Add the parsley, toss to combine, then transfer to a serving bowl and serve hot. Pass the cheese on the side for sprinkling if desired.
Notes
Sometimes, arrabbiata sauce is made with some type of meat, like pork sausage, ground beef, or pancetta, but this one is vegetarian — even vegan if you skip the optional cheese. And you may also see some versions with other pungent ingredients like capers or black olives. These additions are wonderful — feel free to experiment!